The UK wholesale foodservice supplier has unveiled new vegan dishes and a promotional campaign to coincide with Veganuary
Brakes – the UK’s leading wholesale foodservice supplier – has kicked off its Veganuary campaign with the launch of a new Sysco Simply Plant Based range.
The Sysco Simply Plant Based range will initially launch with five plant-based centre of plate products that provide alternatives to meat, including savoury dishes such as Sysco Simply Sweet Potato & Red Onion Marmalade Seeded Tart and Sysco Simply Chestnut & Seed Roast.
Over the next 18 months, Sysco Simply Plant Based will grow to more than 50 products as it expands to include cakes and desserts, vegan sausage rolls and other meat-free alternatives.
Supporting the launch is a broader, comprehensive programme to allow foodservice businesses to capitalise on Veganuary, the annual celebration of plant-based food.
With around one in every 10 Brits previously having taken part in Veganuary, the event has become an important feature on January menus. In response to the increasing popularity, Brakes has created a Veganuary 2024 section of its website, showcasing the reasons to get involved and offering a support package for customers who want to.
From recipe ideas to videos and from menu templates to promotions, the extensive new section brings together everything customers could want to capitalise on Veganuary. There are even some cocktail ideas to beat the post-Christmas blues.
With a growing interest in healthy lifestyle choices and the reduction of meat and animal product consumption in the UK, particularly among young consumers, meat-free food ranges and healthier options will become even more important in the British market in years to come, says Brakes marketing food manager Mandy Van Hagen.
“Veganuary is a great time to showcase plant-based menus and appeal to a wide audience of not only non-meat eaters, but also those looking for a healthy start to the year,” she said. ”Our new Sysco Simply Plant plant-based products can elevate menus, provide choices, and meet the demand for diverse and sustainable food options.”
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